"Clam base" for New England Clam Chowder? Also: do you use potatoes as a thickener?

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"Clam base" for New England Clam Chowder? Also: do you use potatoes as a thickener?

I have tried making clam chowder myself several times. All the recipes I have found suggest using "clam juice" in the soup. But clam juice never seems to add the clam flavor you find in a good cup of restaurant style chowder. Usually the soup turns out disappointing.

My question is, would any of you suggest using clam base? And if so, is there any brand you prefer?

Also, I have heard of people using potatoes potatoes as a thickener in lieu of flour. Does anyone recommend that?

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